- Makes: 6 Servings
- Ready In: 42 mins
- Prep Time: 25-30 mins
- Cook Time: 17-20 mins
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).
Whole grains and vegetables have been the chief food of common people for centuries. Kasha and potatoes combine here for a rib-sticking dish. You might serve this dish with a Poached Egg, French Lentils with Sage Butter or Nori-wrapped Wasabi Salmon to provide protein and with Braised Greens, Sweet Pepper Relish or Our Favorite Salad with Balsamic Vinaigrette to give the meal that vegetable zing.
- Calories: 139
- Fat: 2g
- Protein: 4g
- Sodium: 393mg
- Carbohydrates: 27g
- Fiber: 4g
- Sugar: 1g
Nutritional Information (per serving)
- 1 tablespoon butter or extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon sea salt
2 cups boiling water
1 small red potatoes, ¼“ dice
3-4 mushrooms, sliced
1 cup kasha
Freshly ground pepper
- Heat the oil in a 2-quart pot.
- Add onions, garlic and salt; sauté until the onion is soft.
- Put water on to boil in a separate pot or tea kettle.
- Add potatoes and mushrooms to onions; cook 2-3 minutes more, covered, until nice and juicy.
- Add kasha to mixture and stir, coating kasha.
- Pour in boiling water.
- Turn heat to low.
- Cover pot and simmer 15 minutes on low until all water is absorbed.
- Remove lid and allow kasha to rest for a few minutes.
- Fluff up and serve garnished with pepper.
- Add more salt if needed.
FOR BABIES 10 MONTHS & OLDER: Remove a baby-size portion, mash potato bits with a fork, and slice mushrooms into tiny pieces and serve.